1. Gently melt the bone marrow in a small pan, strain it through a fine sieve and let it cool until lukewarm.
2. Mix the breadcrumbs, eggs, finely chopped parsley, salt and nutmeg into the marrow and chill for 20 minutes.
3. With wet hands, shape the mixture into small dumplings the size of a cherry.
4. Bring the broth to the boil with the thinly sliced carrot.
5. Place the dumplings in the gently simmering broth and cook without boiling for about 10 minutes until they rise.
6. Sprinkle with chives and serve hot.
Tip: If the mixture is too soft, add a little more breadcrumbs - test one dumpling first to check it holds together.
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